Naked Beef Burgers with Beetroot Salad and Chunky Chips
This refreshing meal tastes like summer!
My Classic For 2 Food Bag
This dish most recently appeared in My Classic For 2 Food Bag on Sunday, January 8, 2017.
- 400g potatoes, scrubbed
NAKED BEEF BURGERS
- 300g beef mince
- ½ brown onion, finely diced
- ½ carrot, grated
- ¼ cup panko breadcrumbs
- 1 egg
- 1½ teaspoons Worcestershire sauce
- 1½ teaspoons burger seasoning
- 50g Parmesan cheese, grated
- ½–1 beetroot
- 1½ carrots
- 50g seed and raisin mix
- 1½ teaspoons extra-virgin olive oil
- 1½ teaspoons balsamic vinegar
- ½ teaspoon runny honey
- Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to high (if using).
- 1 Cut potatoes into 2cm-thick chips and toss on first prepared tray with a drizzle of oil. Season with salt and bake for about 25 minutes, until golden and cooked through. Turn once during cooking.
- 2 While potatoes are baking, place all naked beef burger ingredients (except cheese) into a large bowl and mix well. Use a 1/3 cup measure to scoop out mixture and shape into 1.5cm-thick patties.
- 3 Peel and grate beetroot and carrots and place in a medium bowl, along with all remaining salad ingredients. Season with salt and pepper and toss to combine.
- 4 Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook patties for 3–4 minutes each side, until just cooked through. Transfer to second prepared tray.
- 5 Top each patty with a sprinkle of cheese and place on highest rack of oven to cook for 1 minute, until the cheese is melted slightly.
- To serve, Divide naked beef burgers between plates. Serve beetroot and carrot salad and chunky chips on the side.
- SERVES 2-3
- Energy: 2541 kj / 607 kcal
- Protein: 47.5g
- Carbohydrate: 49.5g
- Fat: 23.2g
- Pantry staple